Piaparan or Manuk na Piaparan is a Maranao dish prepared with chicken cooked in a coconut milk-based broth with garlic, onions, ginger, turmeric, spring onions, birds eye chillies, shredded coconut, vegetables and spiced with palapa.
- 4 stalks spring onions, finely chopped
- 2 tbsp ginger paste
- 2 pcs birds eye chillies, finely chopped
- 1 1/2 kg chicken legs
- 6 cloves garlic, minced
- 2 red onions, thinly sliced
- 1 cup coconut milk
- 6 cups water
- 1 chayote, sliced
- 3 stalks spring onions, chopped
- 2 cups shredded coconut
- 2 tsp turmeric
- 1/2 green capsicum, sliced
- 1/2 red capsicum, sliced
- In a large mortar combine all palapa ingredients together, pound it with a pestle until its paste like in consistency. Set it aside
- Prepare a pot, over stove top on medium heat add oil then sauté garlic and onions.
- Add a tablespoon of the palapa continue to sauté until fragrant.
- Add chicken and salt, slightly brown it on all sides then pour water. Bring it to a boil then simmer for 25 minutes.
- Remove chicken from the pot then set aside.
- Add chayote to the pot then cook for 5 minutes.
- Add coconut milk then cook for another 5 minutes. Add spring onions then turn heat off.
- While soup is boiling, in a wok heat oil then sauté the remaining palapa.
- Add turmeric, shredded coconut, red capsicum and green capsicum. Stir fry until the shredded coconut is coated with the turmeric evenly.
- Add the chicken to the coconut mixture, mix well to coat chicken with the coconut. Cover the wok, continue to cook in low heat for 10 minutes.
- Place chicken and coconut in a serving platter then serve it with the soup on the side.
Traditionally this dish is not sautéed nor chicken is browned, so if you want to go traditional omit the sautéing and browning process just add the ingredients that I sautéed directly to the dish. Sautéing gives the dish a richer flavour hence I added that process.